Ingredients
| FOR THE KIMCHI DRESSING | |
| 50g kimchi, finely chopped | |
| 1cm piece of ginger, grated | |
| 1 tablespoon finely chopped coriander stalks | |
| 1 tablespoon Korean red pepper flakes (or 1 teaspoon chilli flakes) | |
| 2 tablespoons peanut oil | |
| 1 tablespoon mirin | |
| 1 teaspoon sesame oil | |
| 1 teaspoon fish sauce | |
| 1 tablespoon rice wine vinegar | |
| FOR THE BUTTERNUT SQUASH | |
| 1 small butternut squash, peeled and sliced finely | |
| 4 tablespoons of crispy onions or shallots, to serve |
Instructions
| 1. | Mix the kimchi, ginger, coriander stalks and red pepper flakes in a bowl. |
| 2. | Mix the remaining dressing ingredients into the bowl one by one. Set aside. |
| 3. | Thread the butternut onto skewers. |
| 4. | Cook over coals or on a barbecue over a low-medium heat for 15 minutes. |
| 5. | Once cooked, cover with kimchi dressing and sprinkle over the crispy onions or shallots. |
Recipes & food styling Jane Lyons & Will Bowman
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